Salisbury Steak
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I’ve been making this simple Salisbury steak for years when I want a comforting, no-fuss meal that feels like dinner out but comes together in under an hour. It’s a seasoned ground beef patty braised in French onion soup until tender, creating a deeply savory gravy that’s perfect over mashed potatoes. If you like classic comfort food with minimal shopping and big flavor, this is the recipe you’ll turn to repeatedly — and there’s even a slow-cooker option if you want hands-off cooking later in the week: slow-cooker Salisbury steak meatballs recipe.
What makes this recipe special
This Salisbury steak is quick, budget-friendly, and reliably kid-approved. Using ground chuck keeps the patties juicy and the French onion soup gives an instant, caramelized-onion depth without hours of sautéing. It’s ideal for weeknight dinners, feeding a family on a budget, or when you want something stick-to-your-ribs without a long ingredient list.
“Comfort food that feels homemade: these patties stayed moist and the onion gravy stole the show.” — A dinner-table favorite
Reasons to try it:
- Fast prep and few ingredients.
- Classic, nostalgic flavors that freeze and reheat well.
- Flexible: easily adapted to stovetop, oven, or slow cooker.
Step-by-step overview
Before you dive in, here’s the simple flow so you know what to expect:
- Mix ground beef, breadcrumbs, and egg; form into oval patties.
- Brown patties briefly in a skillet to build flavor.
- Add Campbell’s French onion soup and simmer until patties are cooked through and the gravy thickens.
- Serve over mashed potatoes, rice, or buttered egg noodles.
This approach gives you a rich gravy with tender meat and minimal pots to clean.
What you’ll need
- 1.5 lbs ground beef (Ground chuck is recommended for a juicier result.)
- 1/2 cup dry breadcrumbs (Helps bind the mixture and adds texture.)
- 1 large egg (Acts as a binder for the patties.)
- 1 can (10 1/2 ounces) Campbell’s French onion soup (Provides a rich and flavorful base.)
Notes and substitutions:
- For leaner patties, use 90/10 beef but expect a slightly drier result; add 1–2 tablespoons olive oil or a splash of milk if needed.
- Gluten-free option: substitute gluten-free breadcrumbs.
- Want more mushroom flavor? Stir in 1 cup sliced mushrooms to the skillet when you add the soup — and for a different take, see a fuller homemade technique here: homemade Salisbury steak.
Step-by-step instructions
Preparation
- In a bowl, combine the ground beef, breadcrumbs, and egg. Season lightly with salt and pepper. Mix gently — overworking makes tough patties.
- Divide the mixture into 4 equal portions and shape into oval patties about 3/4-inch thick.
Cooking
3. Heat 1 tablespoon of oil in a large skillet over medium-high heat.
4. Brown the patties 2–3 minutes per side until a crust forms; don’t cook all the way through. Transfer patties to a plate.
5. Pour any excess fat from the pan, leaving about 1 teaspoon for flavor.
6. Add the can of Campbell’s French onion soup to the skillet. If you like a thicker gravy, stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
7. Return patties to the skillet, spooning some gravy over them. Reduce heat to low, cover, and simmer 12–15 minutes until internal temperature reaches 160°F (71°C).
Serving
8. Spoon extra gravy over the patties and serve immediately.
Quick tip: Use an instant-read thermometer to avoid overcooking; beef is safe at 160°F for ground products.
Best ways to enjoy it
Serve Salisbury steak warm with a hearty starch and a vegetable:
- Traditional: creamy mashed potatoes and steamed green beans.
- Lighter: cauliflower mash and roasted Brussels sprouts.
- Weeknight shortcut: buttered egg noodles tossed with a little parsley and extra gravy.
For plating, place a scoop of mashed potatoes in the center, top with a patty, then spoon the onion gravy over everything. Add a sprinkle of chopped parsley for color.
Storage and reheating tips
Refrigerating
- Cool leftovers within two hours and store in an airtight container. Eat within 3–4 days.
Freezing - Freeze patties and gravy in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating - Reheat gently in a covered skillet over low heat or in the microwave in 30-second bursts to preserve moisture.
Food safety note: Always reheat to at least 165°F (74°C) before serving.
Pro chef tips
- Don’t overwork the meat when combining ingredients — keep the mix loose for tender patties.
- Browning is flavor: even a brief sear adds depth to the gravy.
- If the gravy seems thin after simmering, swirl in a slurry of 1 tsp cornstarch + 1 tbsp water and simmer 1–2 minutes.
- For extra richness, add 1 tablespoon Worcestershire sauce to the soup before simmering.
- Want hands-off cooking? Try the crock-pot technique for tender, pull-apart patties and less babysitting — here’s a crock-pot guide you can reference: crock-pot method.
Creative twists
- Mushroom gravy: add sliced mushrooms when you add the soup for an earthy layer.
- Cheesy melt: place a slice of Swiss or provolone on each patty during the last 2 minutes of cooking.
- Turkey or bison: substitute ground turkey or bison for a leaner profile; add 1 tablespoon oil for moisture.
- Low-carb: replace breadcrumbs with almond flour and serve over cauliflower mash.
- Smoky BBQ: stir 1 tablespoon BBQ sauce into the gravy for a sweet-smoky spin.
Your questions answered
Q: How long does this take from start to finish?
A: About 30–40 minutes total: 10 minutes prep, 20–30 minutes for browning and simmering.
Q: Can I use a different soup base instead of French onion?
A: Yes. Beef consommé, mushroom soup, or a mix of beef broth plus caramelized onions work well. French onion gives the most authentic flavor with minimal effort.
Q: Is ground chuck the best choice?
A: Ground chuck (80/20) balances flavor and fat for juicy patties. If you use leaner meat, add a tablespoon of olive oil or a bit of grated onion to retain moisture.
Q: Can I make this gluten-free?
A: Absolutely. Use gluten-free breadcrumbs and verify the soup label is gluten-free, or substitute homemade beef broth with sauteed onions.
Q: How do I thicken the gravy naturally?
A: Reduce simmer uncovered to concentrate flavors, or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and simmer until thick.
Conclusion
If you’re looking for more variations and detailed step-by-step photos, this Easy Homemade Salisbury Steak Recipe from Belly Full is a helpful companion. For a mushroom-forward take with method notes, check out this Salisbury Steak with Mushroom Gravy guide from RecipeTin Eats. And for a classic perspective on the dish’s history and preparation, read the overview at The Domestic Man’s Salisbury Steak.
Salisbury Steak
Ingredients
Method
- In a bowl, combine the ground beef, breadcrumbs, and egg. Season lightly with salt and pepper. Mix gently — overworking makes tough patties.
- Divide the mixture into 4 equal portions and shape into oval patties about 3/4-inch thick.
- Heat 1 tablespoon of oil in a large skillet over medium-high heat.
- Brown the patties 2–3 minutes per side until a crust forms; don’t cook all the way through. Transfer patties to a plate.
- Pour any excess fat from the pan, leaving about 1 teaspoon for flavor.
- Add the can of Campbell’s French onion soup to the skillet. If you like a thicker gravy, stir in 1 teaspoon cornstarch mixed with 1 tablespoon cold water.
- Return patties to the skillet, spooning some gravy over them. Reduce heat to low, cover, and simmer 12–15 minutes until internal temperature reaches 160°F (71°C).
- Spoon extra gravy over the patties and serve immediately.
